Panta Bhat Shorbot is a traditional Bengali fermented rice dish, often consumed as a refreshing and cooling soup. Made by soaking leftover rice overnight in water, it develops a mildly tangy flavor and is rich in probiotics. This humble dish is especially popular during hot summer days and is known for its digestive benefits and simplicity. It is commonly enjoyed with a pinch of salt, onions, or green chilies.
Take cooked rice in a bowl and add water.
Cover and let it ferment overnight (8–12 hours) at room temperature.
The next day, lightly mash the rice to create a soupy consistency.
Add salt, chopped onion, and green chili.
Drizzle mustard oil for an authentic flavor.
Mix everything well.
Garnish with fresh coriander leaves.
Serve chilled or at room temperature as a refreshing fermented soup.
Cooked rice (leftover) – 1 cup
Water – 2 cups
Salt – to taste
Onion (finely chopped) – 1 small
Green chili (chopped) – 1
Mustard oil – 1 tsp
Fresh coriander leaves – a few
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